Our people are at the heart of everything we do. A good workday starts and ends with well-being. We want people to thrive and stay with us for the long run in Tromsø.
Trond-Børre Hansen, CEO
What we measure ourselves on.
- Employee safety and wellbeing — our goal is zero injuries and 96% attendance. We are building and supporting an open culture where people speak up. We develop solutions that reduce heavy lifting and repetitive work.
- A culture of learning and innovation — we train skilled workers for the Norwegian food industry and strengthen expertise for the years ahead.
- Contributing to public health — we inspire active lifestyles, reduce sugar and salt, and use more vegetables, fruit, and berries. We develop and promote varied fish- and plant-based meals.
- Nutritionally balanced meals — the right balance of carbohydrates, protein, fat, vitamins, and minerals, especially for active users.
- Inclusive and allergen-friendly — varied meals for different needs, including vegan, vegetarian, gluten-free, and lactose-free options.
Our approach.
We take a holistic view of responsibility. One that prioritises employee wellbeing, a resilient food system, and continuous learning, built on safety, health, inclusion, and innovation.
Internally, we work for a safe, supportive, and forward-looking workplace. Health and safety come first: we work proactively through training, regular audits, and open communication, follow Norwegian health-and-safety rules, and aim for an injury-free environment. At the same time, we foster a learning culture through structured development plans, hands-on training, and apprenticeships. An investment in people that strengthens the whole organisation.
We know we play a role in public health beyond our own walls, too. Our meals are made to support an active lifestyle, preparedness, and nutritional needs across everything from the outdoors to crisis situations: lasting energy, balanced nutrition, and allergen-friendly options with long shelf life. That’s how we contribute to a more resilient society — one meal, one initiative, and one partnership at a time.
Where we stand.
Safety and wellbeing, 2025:
- Our systematic HSE work has delivered strong results, with no personal injuries.
- Employee attendance increased over the past year, from 92% to 94%.
- We have maintained a targeted focus on creating a safe, inclusive, and developmental workplace. Through close follow-up with employees, preventive HSE work, ergonomic improvements, competence development, and active involvement in improvement processes, we have strengthened both the working environment and the organization as a whole.
Learning and innovation: During this period, we have had the pleasure of welcoming many new employees on board. We have placed particular emphasis on continuous improvement across our many processes. As a growing company, it has been important to ensure that our development takes place in a way that safeguards our employees, our customers, and our long-term value creation.
Through investments in production equipment, work processes, competence, and organizational development, we have laid the foundation for a more robust, efficient, and future-oriented business.
Climate-friendly meals: Spending time outdoors contributes to better physical and mental health, and we see making good meal experiences accessible to people on the go as an important contribution to public health.
That is why we work purposefully to offer a broad and varied portfolio of climate-friendly and allergen-friendly meals.
Among our newest products launched in 2026 are dishes made with Norwegian salmon and a vegan meal based on Norwegian potatoes. These are examples of how we combine Norwegian ingredients, great taste, and a lower climate footprint.
Fish- and plant-based meals accounted for 41% of our portfolio in 2020 and 50% in 2025.
Frequently asked questions.
Does REAL Turmat have vegetarian, gluten-free, and lactose-free meals?
Yes. We develop varied, allergen-friendly meals, and more than half the range is on its way to being plant- or fish-based.
Where are the meals made?
In Tromsø, by a workforce we invest in through training, apprenticeships, and a workplace targeting zero injuries.
Does REAL use Norwegian meat and fish in its dishes?
Yes, we care deeply about the origin of both our meat and fish. We value Norwegian farmers, and the fish we use comes from our own region here in the Arctic.
Internal links.
- Norwegian ingredients in our meals →
- Tackling food waste →
- Our responsibility →
- See our vegetarian and plant-based meals in the shop →
Latest actions.
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Tackling Food WasteNorwegian ingredients in our meals
Read more: Norwegian ingredients in our mealsOrigin matters to us when it comes to both meat and fish. The meat comes from Norwegian farmers, and we source the fish from our own waters here in the Arctic. It’s a short journey from the farm and the sea to our production facility in Tromsø.
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Human and SocietyIncreased focus on human capital
Read more: Increased focus on human capitalThrough the “Productivity Leap” project, we combine advanced robotics with skilled human operators—particularly Team Pouch Pack—to boost efficiency and reduce waste, materials, and energy use. By adopting Lean principles, we drive continuous improvement and reinforce the vital role of human expertise in achieving sustainable production.
